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Leftover Steak Nachos

Serves: 2 to 4
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4 cups corn tortilla chips
1 cup shredded Mexican cheese blend
1 cup store-bought white cheese dip, heated according to package directions
6 ounces cooked steak, thinly sliced (see Note)
1 Roma tomato, seeded and diced
Pickled jalapeño peppers, for serving
Cilantro leaves, for serving


Heat the oven to 400 degrees. Evenly distribute the tortilla chips in a cast iron skillet or baking sheet. Top with the shredded cheese, then drizzle with the heated cheese dip. Spread the steak and tomato over the top of the nachos. Bake until cheese has completely melted, 8 to 10 minutes. Serve immediately, topped with pickled jalapeño peppers and cilantro.

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